Food Science Ch. 10

Front 1

the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as additives, as they undergo chemical interaction/reaction during the harvest, storage and distribution of foods.

Back 1

Food Chemistry

Front 2

True False:Chemicals are only bad things in foods

Back 2

False

Front 3

Four Types of Plant Tissues

Back 3

Toxins
Enzymes
Pigments
Preservatives

Front 4

Carotenoids, anthocyanins, betalains, and chlorophylls,are what type of plant tissues

Back 4

Pigments

Front 5

Solanine, amygdaline are what type of plant tissues

Back 5

Toxins

Front 6

Citric acid, benzoic acid are what type of plant tissues?

Back 6

Preservatives

Front 7

Papain is what type of plant tissue?

Back 7

Enzyme

Front 8

Anthocyanis
Betalains
Carotenoids
and Chlorophylls are

Back 8

Pigments in fruits and vegtables

Front 9

Water soluble compounds ranging from purple to orange.
(Eggplant, radish, red potato,blueberries)

Back 9

Anthocyanins

Front 10

Purple to red-yellow pigments
(Beets)

Back 10

Betalains

Front 11

Fat soluble pigments ranging from yellow to red-orange
(Carrots, tomatoes, peppers)

Back 11

Carotenoids

Front 12

Pigments that have porphyrin ring with Mg and green color

Back 12

Chlorophylls

Front 13

6 Factors Affecting Chemistry of Plant Tissue

Back 13

Temperature
Humidity
Washing/soaking
Cutting/slicing
Heating
Freezing

Front 14

Causes plants to wilt or spoil

Back 14

Humidity

Front 15

Causes leaching

Back 15

Washing/soaking

Front 16

What causes plants to change enzymatically

Back 16

Cutting/slicing

Front 17

What causes changes in flavor and texture of plants

Back 17

Heating

Front 18

What slows reactions in plants

Back 18

Freezing

Front 19

Four things that make up animal tissue

Back 19

Pigments
Enzymes
Precursors
Substrates

Front 20

Myoglobin and Hemoglobin affect animal _____

Back 20

pigments

Front 21

Proteases are what in animal tissue

Back 21

Enzymes

Front 22

Flavor in animal tissue is a _______

Back 22

Precursor

Front 23

Physiological changes and microbial growth in animal tissue is a result of

Back 23

Substrates

Front 24

-The primary pigment in Meat
-A single Polypeptide

Back 24

Myoglobin

Front 25

Heme aka porphyrin ring is

Back 25

the specialized group in Myoglobin

Front 26

Which atom is at the center of a heme group?

Back 26

Fe (iron)

Front 27

4 Forms of Mb in Meat

Back 27

-Myoglobin aka (deoxymyoglobin)-Purple
-Oxymyoglobin -red
-Metmyoglobin-gray,brown
-Nitrosylhemochrome-pink (cooked meat)

Front 28

4 Factors Affecting Chemistry of Animal Tissues

Back 28

Cooking
Drying
Freezing
Pasteurizing

Front 29

Drying of meat affects

Back 29

flavor

Front 30

What causes microbial reduction in meat

Back 30

Pasteurizing

Front 31

What affects the flavor, color, and texture of meat

Back 31

Cooking

Front 32

In what kind of food do scientists make use of specific chemicals in ingredients to produce a desired result

Back 32

Formulated Foods

Front 33

The physicochemical properties that affect performance in a food during processing, storage, and preparation

Back 33

Functionality

Front 34

4 Toxic Compounds

Back 34

Bacterial Toxins
Mycotoxins
Pesticides
Endogenous

Front 35

Clostridium Botulinum is what kind of toxin

Back 35

Bacterial

Front 36

Aflatoxin(peanuts) is what kind of toxic compound

Back 36

Mycotoxin

Front 37

Organochlorines(DDT) and
Organophosphates (malathion) is what kind of toxic compound

Back 37

Pesticides

Front 38

What kind of toxins are naturally present

Back 38

Endogenous

Front 39

Name 7 Endogenous Toxins

Back 39

Solanine
Amygdaline
Myristicin
Safrole
Thiocyanate – cabbage
Coumarin – citrus fruits
Hydrazine - mushrooms

Front 40

Ex. of Solanine

Back 40

Potatos

Front 41

Ex. of Amygdaline

Back 41

Peach Pits

Front 42

Ex. of Myristicin

Back 42

Nutmeg

Front 43

Ex. of Thiocyanate

Back 43

Cabbage

Front 44

Ex. of Coumarin

Back 44

Citrus Fruits

Front 45

Ex. of Hydrazine

Back 45

Mushrooms

Front 46

Toxicity of a chemical is related to

Back 46

Dose

Front 47

True False: Additives with known toxicity are monitored and regulated with a 50x safety factor

Back 47

False; 100x

Front 48

True False: The FDA does not approve the use of all food additives to ensure safety

Back 48

False they do

Front 49

The dose above which adverse effects are produced

Back 49

Threshold Level

Front 50

LD stands for

Back 50

lethal dose

Front 51

ED stand for

Back 51

Effective does

Front 52

abnormal fetal development is what toxic category

Back 52

Teratogen

Front 53

Change in the DNA of cells is what toxic category

Back 53

Mutagen

Front 54

Cancer development is what toxic category

Back 54

Carcinogen

Front 55

Work by slowing, stopping or killing microbes

Back 55

Preservatives

Front 56

Salt and Sugar are the most common preservatives and work by decreasing

Back 56

Water activity

Front 57

Name 3 organic acids that are preservatives

Back 57

acetic, citric, and benzoic acids

Front 58

Potassium sorbate is

Back 58

a salt preservative

Front 59

Any substance added to food

Back 59

Food Additive

Front 60

Are most additives intentional

Back 60

yes

Front 61

which organization approves food addtives

Back 61

FDA

Front 62

Contaminants that are often anticipated at a minimal level

Back 62

Indirect additives

Front 63

True False: Intentional Adulteration is legal

Back 63

legal

Front 64

7 indirect additives

Back 64

Antibiotics
Dioxins
Dirt/dust
Hair
Hormones
Insects
Microwave packaging

Front 65

Lecithin
Monoglycerides
Sodium Phosphate are

Back 65

Emulsifiers

Front 66

Pectinase, glucose oxidase, invertase are

Back 66

Enzymes

Front 67

BHA
BHT
Ascorbic Acid(vitamin c)
Tocopherols are

Back 67

Antioxidants

Front 68

Name 7 types of Food Additives

Back 68

Emulsifiers
Antioxidants
Anticaking and freeflowing agents
Flavorings
Enzymes
Preservatives
pH control agents
Leavening agents

Front 69

Salt, sugar, sodium nitrite, potassium sorbate are

Back 69

Preservatives

Front 70

starch, Pectin, Gums, cellulose, gelatin are

Back 70

Stabilizers and Thickeners

Front 71

Aspartame and
Saccharin are

Back 71

Nonnutritive Sweetners

Front 72

Sucrose, lactose, fructose, maltose are

Back 72

Nutritive Sweetners

Front 73

a pigment used to impart color to a food or beverage

Back 73

Colorant

Front 74

What kind of colorants are: annatto extract, turmeric, paprika, caramel color

Back 74

Natural

Front 75

Synthetic compounds are what kind of colorants

Back 75

Artificial

Front 76

True False:The FDA views colorants as additives with the exception of FD&C colorants

Back 76

True

Front 77

FD&C colorants stands for

Back 77

Certified as safe for food drug or cosmetic applications

Front 78

Water soluble for entire food

Back 78

Dyes

Front 79

Color suppliers provide

Back 79

Dyes adn Lakes

Front 80

Insoluble for food surfaces

Back 80

Lakes

Front 81

4 Exempt Colorants

Back 81

Annatto
Cochineal
Caramel
Paprika Extract

Front 82

Colorant that comes from seeds of a tropical evergreen

Back 82

Annatto

Front 83

Colorant that comes from dried cochineal insects

Back 83

Cochineal

Front 84

Colorant that comes from nonenzymatic thermal processing of sugars

Back 84

Caramel

Front 85

Benzaldehyde
Isoamyl acetate
are

Back 85

Character-impact compounds

Front 86

Flavorants that are associated with particular products

Back 86

Character Impact Compounds

Front 87

Benzaldehyde is associated with what flavors

Back 87

Cherry or almond

Front 88

Isoamyl acetate is associated with what flavor

Back 88

Banana

Front 89

Study natural flavors in foods and develop flavor additives

Back 89

Food Flavorists

Front 90

Made by heating amino acids with reducing sugars

Back 90

Maillard Reaction Products

Front 91

3 Flavor terms

Back 91

Extracts
Essential Oil
Oleoresin

Front 92

Alcohol as a solvent is an

Back 92

Extract

Front 93

Steam distillation is an

Back 93

Essential Oil

Front 94

Oil soluble extract is a

Back 94

Oleoresin

Front 95

Produced by chemical reactions under specific conditions

Back 95

Reaction Flavors

Front 96

Protein Hydrolysates and Monosodium Glutamate are

Back 96

Flavor Enhancers

Front 97

Perform as both flavorings and enhancers

Back 97

Protein hydrolysates

Front 98

protein, casein and soy protein are commonly used
for

Back 98

Flavor enchancers

Front 99

Derived from soybeans and is used as a flavor enhancer

Back 99

Hydrolyzed vegetable protein

Front 100

a flavor enhancer for the savory (umami) character in meat products

Back 100

Monosodium Glutamate (MSG)

Front 101

5 kinds of Carbohydrates

Back 101

Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
Dietary Fiber

Front 102

Glucse and Frutose are what kind of carbohydrate

Back 102

Monosaccharides

Front 103

Sucrose and lactose are

Back 103

Disaccharides

Front 104

Stachyose and Raffinose are

Back 104

Oligosaccharides

Front 105

Starch Cellulose and Glycogen are

Back 105

Polysaccharides

Front 106

Hemicellulose Pectin and Lignin are

Back 106

Dietary Fiber

Front 107

When hydrated starch granules swell during heating to release soluble starch molecules that provide thickening

Back 107

Gelatinization

Front 108

Modified starches are ____ ____ to thicken without heating

Back 108

chemically treated

Front 109

Crystallization of starch molecules in stale bread

Back 109

Retrodgradation

Front 110

Long chain polymers that can be linear or branched

Back 110

Vegetable Gums

Front 111

Three uses for Vegetable Gums

Back 111

Thickening Gelling and Binding

Front 112

4 Examples of Vegetable Gums

Back 112

Gum arabic (sap)
Carrageenan and alginate (seaweed)
Guar gum (seed)
Xanthan gum (microbial)

Front 113

chemical compounds that are soluble in organic solvents but not soluble in water

Back 113

Lipids

Front 114

Three main groups of lipid

Back 114

Triglycerides – triacylglycerol
Phospholipids – lecithin
Cholesterol

Front 115

Sap is

Back 115

Gum Arabic

Front 116

Carrageenan and alginate is

Back 116

Seaweed

Front 117

Guar gum is

Back 117

seed

Front 118

Xanthan gum is

Back 118

microbial

Front 119

If there are no carbon to carbon double bonds fatty acids are

Back 119

saturated

Front 120

if there are one or more double bonds fatty acids are

Back 120

Unsaturated

Front 121

Oils are more unsaturated and thus have a lower ____ _____than fats

Back 121

melting point

Front 122

In cis configuration, the H atoms bonded to the C=C are located

Back 122

on the same side

Front 123

Unsaturated fats have ____ ______ defined by their structure at the double bonds

Back 123

two configurations

Front 124

In trans, the H atoms are bonded on the _____ _____ of the of the C=C

Back 124

opposite side

Front 125

splitting oils into high and low melting point components

Back 125

Fractionation

Front 126

the forced addition of hydrogen atoms to the unsaturated bonds of fatty acids to raise the melting point of the fat (harden)

Back 126

Hydrogenation

Front 127

the breakdown of triglycerides into glycerol and fatty acids

Back 127

Hydrolysis

Front 128

6 Chemical Reactions of Lipids

Back 128

Fractionation
Hydrogenation
Hydrolysis
Interesterification
Oxidation
Polymerization

Front 129

a rearrangement or recombination of fatty acids from a triglyceride

Back 129

Interesterification

Front 130

result of oxygen reacting with the double bonds of unsaturated fatty acids to produce a rancid flavor or aroma

Back 130

Oxidation

Front 131

after fatty acids are hydrolyzed from glycerol

Back 131

Polymerization

Front 132

important macronutrients and provide essential amino acids

Back 132

Proteins

Front 133

provide structure in foods and often serve as enzymes in reactions

Back 133

Proteins

Front 134

Proteins are _______ of amino acids

Back 134

polymers

Front 135

Every protein has an ____ end and an ____ end

Back 135

acid
amino

Front 136

the linear sequence of amino acids

Back 136

Primary

Front 137

refers to the alpha helix or beta sheet configuration

Back 137

Secondary

Front 138

describes the three-dimensional shape of the protein molecule

Back 138

Tertiary

Front 139

: overall spatial structure if the protein has more than one polypeptide

Back 139

Quaternary

Front 140

an unfolding of protein structure (breaking H bonds) without disrupting covalent bonds

Back 140

Denaturation

Front 141

True false: water activity equals water content

Back 141

False

Front 142

Starches lipids and vitamins do or do not denature

Back 142

do not

Front 144

Stops enzyme function and decreases protein solubility

Back 144

Denaturation

Front 145

specialized proteins that catalyze specific reactions converting substrates to products

Back 145

Enzymes

Front 146

Polyphenyloxidase is an ______ that browns

Back 146

Enzyme

Front 147

An enzymatic reaction that utilizes enzymes to break large molecules into smaller fragments (carbohydrases, lipases)

Back 147

Hydrolysis

Front 148

that involves enzymes that cause changes in chemical structures (polyphenol oxidase)

Back 148

Oxidation-reduction

Front 149

An enzymatic reaction involves the condensation of molecules into polymers

Back 149

POlymerization

Front 150

4 things that water might be useful for assoicated with food products

Back 150

-most abundant chemical in foods
-It may be a solid, liquid or gas
-universal solvent
-important for safety and quality of products

important for safety and quality of products

Front 151

a measure of the availability of water molecules

Back 151

Water activity (aw)

Front 152

the ratio of water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature

Back 152

Water activity

Front 153

Water activity is related to

Back 153

Relative humidity

Front 154

Bread has a ____ water activity and potato chips have a ____ water activity

Back 154

high, low

Front 155

The ability to retain moisture during the application of external forces like heating, grinding and pressing

Back 155

Water Holding Capacity

Front 156

The presence of _____ and _____ ______ contributes to the WHC

Back 156

hydrophilic adn charged gropus

Front 157

where a discontinuous phase is dispersed in a continuous phase

Back 157

Dispersions

Front 158

5 Examples of Dispersions

Back 158

solutions, suspensions, gels, foams, and emulsions

Front 159

two-phase systems in which one phase is dispersed in the other

Back 159

Emulsions